Coconut Flour Pancakes

My usual wintery breakfast is oats with fruit or eggs, quick, straightforward, nutritious and easy to stumble through the preparation before coffee. But not today. I bought some coconut flour a few weeks ago and it’s been burning a hole in my cupboard ever since.

I saw many a beautiful recipes out there in my research but when it comes down to it I love the spontaneous creativity that comes from improvisational cooking.

Everything went in the blender and whirled until batter-y. The first batch was a little thick-it’s true what “they” say, coconut flour absorbs a lot of liquid-so I thinned it out with water so they cooked a little faster.

In case you have wondered, like I had, if coconut flour worth the price, I’d say yes. This big batch of ‘cakes only used 2 tablespoons of the pound canister that I paid around $7 for. If you are wheat and/or gluten free, coconut flour is a great addition to any baked good, it is highly nutritious, unlike tapioca and rice flour. Two tablespoons has 8 grams of fiber, 6o calories, and 3.5 grams of protein. And because a serving of coconut flour is smaller than one of wheat flour it has fewer carbohydrates, resulting in less of a spike in blood sugar and more even energy yield. This balance of carbs and fiber make coconut flour an excellent choice for people dealing with diabetes or pre-diabetes.

I have a better idea. You’re such a wonderful photographer. Choose one of your fabulous close-up shots and turn them into notecards, a calendar or even a framed print. There are also many on-line options for original photography gifts these days.

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Hi, I'm Faith! New? Check out I Am for my story, I Cook for recipes, and I Move for some motivation to get moving! I'd love to hear from you, e-mail me gracefulfitness@live.com
Header photo: Meredith Coe